RECIPES

Asian Cole Slaw

1 lb. pkg. cole slaw 2-3 chopped scallions

1 pkg. Ramen noodles, crushed but not fine

½ cup slivered almonds

2 Tbsp. sesame seeds

1. Toast sesame seeds on cookies sheet till brown (about 12 minutes at 350^o).

2. Toast slivered almonds, same as above.

3. Prepare dressing:

1 cup vegetable oil (scant)

½ cup sugar cup rice vinegar

½ teaspoon celery seed

salt & pepper

3. Mix dressing ingredients together, but don't put it on the slaw until ½ hour before serving. Add ramen noodles, almonds and sesame seeds at the same time (almonds & sesame seeds can be added earlier, but noodles must go in at the last minute to maintain their crunch).

(this recipe is very forgiving - you can modify proportions and even ingredients to taste; while the noodles add an interesting texture to the slaw, it will still taste good if you are not able to find them)

Broccoli Salad

1 bunch broccoli

1 red onion, diced

2 cup golden raisins

3 cup sunflower seeds

4 tablespoons bacos

Dressing

1 cup mayonnaise

3 tablespoons sugar

3 tablespoons wine vinegar

Parboil broc. Mix, chill, serve.

Chicken Cacciatore

1 chicken (3 lbs or less), cut into small pieces

1 qt chopped or crushed tomatoes

Garlic

Oregano

Basil

Salt/pepper

Flour for dredging

Olive oil for sautéing

Dredge chicken in flour that has had salt and pepper mixed in

Heat oil lightly, put in fresh garlic (sliced) for a short time (to flavor the oil)

remove the garlic before it browns and turn up heat

brown chicken pieces thoroughly and drain any excess fat from the pan

add tomatoes and spices an cook for 20-30 minutes until sauce is reduced

boil 1 lb. orzo

mix chicken and sauce with orzo in 1/2 steam table size pan

cover tightly with aluminum foil

refrigerate for 1-2 days

reheat before use

Chulent

carrots

potatoes

celery

1 onion chopped up

1 green pepper chopped up

chopped garlic, salt, pepper, paprika, cumin, oregano, and tabasco sauce

1 lb. cut up stew meat

1 lb flanken meat with the bones

4 hot dogs cut into a few pieces each

1/2 lb red kidney beans

1/4 lb barley

1-2 bottles of beer depending on how much fits in the pot

on top of it all

slices of kishka

put in a hot (350 - 375) oven for about an hour before shabbes; lower heat to 250 until needed for lunch

Coconut Chicken Breasts

4 boneless chicken breast halves

1 tablespoon cornstarch

1 teaspoon ground coriander

1/2 teaspoon salt

1/4 cup all-purpose flour

2 egg whites

2 tablespoons honey

1 1/2 cups sweetened shredded coconut

1 (12 ounce) jar orange marmalade, thinned with a little orange juice & water

Remove chicken pieces from the refrigerator and clean under cold running water. Dry the chicken pieces by patting with paper towels. Cut up each chicken breast into 8 pieces, each about the size of a quarter.

Cover a cookie sheet with aluminum foil and spray with vegetable cooking spray. In a plastic bag, mix together cornstarch, coriander, salt and flour.

In a bowl mix the egg whites and honey. Place the coconut in a second bowl.

Place chicken pieces in bag and shake. Coat pieces in the egg and honey mixture. Roll chicken in coconut and place on a cookie sheet.

Bake at 400 degrees F for 17 minutes or until thermometer reads 170 degrees F.

At the end of the first 10 baking minutes, rotate the tray in the oven to assure even cooking. After an additional 5 to 7 minutes baking, check the temperature. When coconut chicken chops have cooled slightly, lightly cover them with orange marmalade. (We coated them as they were being served)

General Tso’s Chicken

25 portions

Chicken basics

6 lb boneless chicken, cubed

18 eggs, beaten

4 cups cornstarch

25 dried pepper pods

oil for frying

Sauce mixture

__ cup rice vinegar or 2 cup white vinegar plus 2 teaspoons sugar

1 cup rice wine or 1 cup white wine

12 cups sugar

12 cups soy sauce

In a large bowl, thoroughly blend 3 cups of cornstarch and the eggs; add the chicken and toss to coat. If the mixture bonds too well, add some vegetable oil to separate the pieces.

In a small bowl, prepare the sauce mixture by combining the 1 cup cornstarch with the wine, vinegar, sugar and soy sauce.

First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (3501 - 4001). Fry the chicken in small batches, just long enough to cook the chicken through. Remove the chicken to absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated).

Second-Stage Frying on Friday afternoon: Leave a tablespoon or two of the oil in the wok. Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them. Return the chicken to the wok and stir-fry until the pieces are crispy brown.

The General's Favorite Sauce late on Friday afternoon: Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes).

Serve soon. Serves 4, along with steamed broccoli and rice.

Variations and Substitutions

Sherry substitutes well for the rice wine, but avoid "cooking sherry" if you can. Sugar in the sauce ranges from as little as a few teaspoons to a full half-cup in some recipes. Soy sauce, too, varies dramatically, rising as high as double that listed above. Nearly any sort of vinegar can be used. In some recipes, a tablespoon of soy sauce is added to the egg-and-cornstarch blend. In others, the chicken itself is marinated before being used, in either soy, wine, vinegar, or some combination of

those.

Many recipes include a much lighter egg-and-cornstarch coating for the chicken (about 2 tbsp of starch and two eggs). I prefer the heavier coating; adjust to taste.

Optional Sauce Ingredients: A grind of fresh black pepper, a teaspoon of sesame oil, a teaspoon of MSG, a clove or two of garlic, a couple of fresh chopped scallions or green onions, 1-2 teaspoons of Chinese chili sauce, fresh ginger, a teaspoon of hoisin sauce, the minced rind of an orange, and many other items may be added to the sauce. Any vegetal additions should be added to the oil along with the chicken (the ginger can burn easily - add it last).

Light Tso Sauce: The traditional sauce for General Tso's is a heavy, spicy glaze, different from the lighter broth-based sauces found on most other Chinese dishes. Some prefer a lighter Tso sauce, too, and this can be achieved by tripling the cornstarch in the sauce and adding a half-cup of fluid. The "fluid" can be chicken broth, water, or even fruit juice (both orange and pineapple have been used). Cook the sauce only 'til it thickens, instead of waiting for a glaze. This version of the sauce is actually more common in the local restaurants; if you're a Tso fan, it might be what you're used to.

Ginger Beef

1 lb. flank steak (we use filet steak)

1 tsp. salt

1 egg white

1 Tbsp. cornstarch

2 to 4 cups oil (for deep frying)

1/2 cup preserved red ginger, julienne (I have this.)

1/4 cup fresh red pepper, julienne

1 scallion, julienne

1 Tbsp. sesame oil sauce:

2 Tbsp. hoisin sauce

1 Tbsp. dark soy sauce

4 Tbsp. chicken stock

1 tsp. cornstarch

1. Trim fat from beef. Cut across grain into strips (3" long & 1 1/2” wide). Cut again, julienne.

2. Combine beef, salt, egg white, and 1 Tbsp. cornstarch. Mix well.

3. Heat oil in work. Deep fry beef 1 minute. Drain. Remove.

4. Combine sauce ingredients in a bowl.

5. Reheat 2 Tbsp. of oil in wok. Stir fry red ginger, red pepper & scallion 1 minute. Pour in sauce. Bring to boil. Pour in beef. Stir fry 30 seconds. Add sesame oil. Stir fry quickly till thoroughly heated. (May be prepared in advance through step 4. Do not freeze.) Serves 4 to 6.

Jonathan’s Health Salad

serves 8

1 cabbage, shredded

2 cucumbers, sliced

1 green bell pepper, sliced

2 carrots, grated

1 red onion, sliced

mix together

12 tsp salt

: cup sugar

scant : cup white vinegar

(2 cup water)

: cup oil

mix and add to salad, at least 2 hours before serving

Honeycake:

Mix together in lg bowl (w/ electric mixer):

3 eggs, 1 cup sugar, 2 cup oil, 1 lb honey (~1 2 cups), 1 tsp ground nutmeg

Add, 1 cup at a time: 3 2 cups flour, 1 tsp baking powder, 1 tsp baking soda

Mix between each addition.

Add 1 cup coffee and mix. Decorate with sliced walnuts if desired.

Pour into greased pans. Bake at 350 for 45--50 min. Cool on racks.

Lasagna

3/4 lb pasta

1 lb ricotta

2 eggs

1 bunch parsely, coarse chop

less than 1 qt sauce

1 lb mozzarella, grated

3/4 lb fresh veg (zuke, carrot, onion, combo) (par boiled or sauteed)

1/2 lb. sliced mushrooms, sauteed

8 oz water

4 cloves garlic, crushed, dropped into shrooms last 5 minutes of saute

salt and pepper the ricotta, the veg, the shrooms, before assembly

Assembly

Starting from the bottom (naturally)

thin layer of sauce

pasta

ricotta / egg / s&p / garlic / chopped parsely

sauce

pasta

veg + shrooms

sauce

pasta

sauce

mozz

sauce

water (pour slowly, around edges, between noodles, and anywhere you can,

but get the water in)

Wrap tightly in aluminum, top and bottom. Top keeps moisture in.

Bottom keeps spills from dirtying oven.

Bake 350*, 1 hour 10 min, or until all pasta is soft.

Mandelbroit

Mix together in large bowl:

1 cup sugar and 1 cup oil

combine in:

4 eggs

2 tsp vanilla extract (or almond ext)

Mix in, 1 cup at a time:

4 cups flour and 2 tsp baking powder

combine in 2 cup chopped walnuts

Form into 4 flat loaves on cookie sheet. Bake at 350 for 40--45 min.

Slice while still hot.

Luis's Miso Soup

40 portions

2 lb. miso dried seaweed

3 lb. silken or soft tofu, in 2 cubes

3 bu scallion, thin cross sections on the diagonal

3 fresh carrots, finely diced

4 packs of fresh enoki mushroom

2 cup soy sauce, approx

3 cup sugar, approx

rinse seaweed

sit it in the water that will be added back into the soup

Set it aside

Boil 8 quarts of water (some of which is the seaweed flavored water) in a large pot.

In a medium sized bowl, add miso and add enough hot water to liquefy the miso.

Add mixture to remainder of water, in the pot.

Add soy and sugar to taste.

Add tofu.

Cut the seaweed in pieces no larger than 2 inches square.

Add the seaweed.

Keep soup warm, below the boil.

Serve into bowls.

Garnish with the scallions, carrots, and 4 or so enoki per bowl.

Moroccan Eggplant

Ingredients:

1 lg eggplant

3 Tbsp oil

2 8 oz cans of DelMonte or other relatively unflavored Tomato Sauce

2 large cloves garlic (or 3)

1 green pepper

1 Tbsp cumin

3 tsp cayenne

2 tsp sugar (or 1)

2 tsp salt (or 1)

3 cup red wine vinegar

orc each vinegar and red wine

Cut up eggplant (with skin on) into approximately 2 - :" cubes; do not make the cubes too small.

Heat up a ten-inch frying pan and add oil. Reduce heat to medium.

Add all eggplant. Sauté eggplant. Peel garlic while stirring eggplant.

Add 1 can tomato sauce and stir.

Using a garlic press, mince garlic directly into pan.

Add cumin, cayenne, sugar and salt and second can of tomato sauce. Mix thoroughly.

Rinse tomato sauce cans with vinegar, and add all vinegar. Mix thoroughly.

Seed and dice green pepper and add. Stir.

Let cook, uncovered, on medium heat, for 15 - 20 minutes, stirring occasionally.

Total cooking time for eggplant should not be more than 25 minutes

Turn off light and cover for 15 minutes.

If doubling the recipe, use 3 cans of tomato sauce and the same 3 cup vinegar; everything else gets doubled.

We usually serve this as a dip with crackers or pita.

Note: If not using DelMonte Tomato sauce, use a sauce with little or no added spices. DelMonte sauce contains only sugar, salt and dried green pepper - most others contain oregano, etc., which would alter the taste of this considerably.

Noodle Kugel

Use flat, wide noodles, 2 pounds

6 eggs

3 large onions, chopped

3 tablespoons oil

1 teaspoon salt

2 teaspoon freshly ground pepper

2 cups chicken broth

1 large bunch fresh parsley

1. Boil noodles.

2. brown onions in oil.

3. chop parsley finely.

4. beat eggs into broth.

5. mix egg/broth, noodles, brown onions, salt, pepper, and parsley.

6. bake in 2 large, oiled roasting pans, at 3751 for 45 minutes.

7. cut into 2 inch squares when cold, return to pan and warm covered.

Potato Kugel

5 large Idaho potatoes

1 large onion

3 eggs

salt

1-2 inches of salami, chopped fine in processor

oil in pan

in pan smaller than 13 X 9, for 40 B 50 minutes, at 3501

Potato Kugel #2

(from Lisa Steinmetz)

1/4 cup oil

4 large potatoes, peeled, cut in chunks

1 large onion, quartered

3 eggs 1 1/2 tsp. salt

1/4 tsp. pepper

1/4 cup flour or potato starch

process with blade;

heat oil in oven,

add 1 tbs to mixture,

bake as above

Potato salad

Serves 8

3lbs pot (red and eastern) or other type maybe yams

1 1/2 cups mayo

2-3 tablespoons white vinegar

1 tea dry mustard

2-3 table dijon mustard

4-5 table fresh chopped dill

s & p to taste

Sesame Noodles

1 lb. fresh noodles

1 Tbsp. peanut oil

3 Tbsp. seame oil

4 Tbsp. tahini

3 Tbsp. dark soy sauce

2 Tbsp. brewed tea

1 Tbsp. chili oil

1 tsp. sugar

6 scallions (chopped)

1 clove garlic (minced)

2 tsp. fresh ginger (juiced)

s & p to taste

Spicy Cucumbers

1 lb. kirby cukes

2 Tbsp. kosher salt

1 tsp. sugar sauce:

6 Tbsp. red wine vinegar

4 1/2 tsp. sugar

2 tsp. light soy sauce

1 red pepper, steamed and cut on bias

1 carrot, steamed and cut on bias

about 1/4 cup sesame oil

hot chili oil (to taste)

minced ginger and scallions

1. Cut cukes into thin slices, on the bias. Sprinkle with salt and sugar. Stir lightly. Set aside for 20 minutes.

2. Rinse cukes in cold water. Drain and squeeze out liquid as much as possible.

3. Mix sauce ingredients together and pour over cukes, red pepper & carrot. 4. Sprinkle on minced ginger and scallions.

5. Marinate overnight.

6. Serve cold.

For lots:

Ingredients for spicy cukes:

15 - 20 ? Kirby cucumbers

1 bag carrots

2 red peppers garlic ginger

1 bunch scallions

toasted sesame oil

red wine vinegar

light soy sauce (not thin)

Curried Winter Squash Soup

Serves 6

1 medium butternut squash

Oil

1 medium onion -- chopped

2 tablespoons margarine

1 teaspoon curry powder

2 medium apples -- cored peeled and chopped

½ teaspoon dried thyme

1 quart beef stock

½ teaspoon salt -- or to taste

½ cup non-dairy creamer

White pepper -- to taste

1 bunch coriander for garnish

Preheat oven to 350ºF. Cut the squash in half, scoop out the seeds, brush the outside with oil and place, cut side down, on a cookie sheet. Bake until tender, 30 to 45 minutes.

While the squash is baking, chop the onions and the apples. When the squash is done, remove it to cool. Melt the margarine in a heavy pot, add onion and cook until the onion softens without browning. Add curry powder and cook, stirring, one minute more. Add the apple. Scoop out pieces of squash and stir them into the pot, then the thyme, salt and stock.

Bring to a boil and simmer gently for 15 minutes. Remove the solids to a food processor or blender and purée until smooth, adding liquid to promote circulation. Return to the pot, bring back to a boil and remove from the heat. Add non-dairy creamer and white pepper to taste, correct salt, and serve. Garnish with coriander.

Curried Winter Squash Soup for 80

13 medium butternut squash

Oil

13 large onions - chopped

3-½ sticks margarine

4 tablespoons cumin

4 tablespoons ground coriander seed

3 tablespoons cayenne

3 teaspoons turmeric

8 bay leaves

1 ½ tablespoon celery seed

3 teaspoons ground cloves

3 teaspoons ground ginger

1 ½ tablespoon dried thyme

27 medium apples -- cored peeled and chopped

13 quarts beef stock

1/3 cup salt -- or to taste

2 quarts non-dairy creamer

White pepper -- to taste

10 bunch coriander for garnish

Beef stock

20 pounds of bones

8 pounds large onions

2 heads celery

4 pounds carrots

Make beef stock. Preheat oven to 450ºF. Brown bones with roughly chopped onions, celery, and carrots. Remove from oven after 40 minutes. Cover with at least 15 quarts of water. Raise to a boil, simmer for 6 hours or more. Skim scum every 20 minutes until none rises to the top. Chill and remove congealed fat. Set aside at least 13 quarts of stock.

Preheat oven to 350ºF. Cut the squash in half, scoop out the seeds, brush the outside with oil and place, cut side down, on a cookie sheet. Bake until tender, 30 to 45 minutes.

While the squash is baking, chop the onions and the apples. When the squash is done, remove it to cool. Melt the margarine in a heavy pot, add onion and cook until the onion softens without browning. Add spices (from cumin – ginger) and cook, stirring, one minute more. Add the apple. Scoop out pieces of squash and stir them into the pot, then the thyme, salt and stock.

Zucchini Boats

Serves 80

40 small (6 – 8 inch) zucchinis

13 pounds white mushrooms

4 15 oz. canisters Jason’s flavored bread crumbs

Oil

3 heads garlic

4 tablespoons oregano

4 bunches parsley, chopped

Wash zukes. Cut ends off. Parboil for 5 minutes. No more.

Slice in half longitudinally.

Using a melon baller, remove the interior of each zuke, leaving a canoe shape, with 3/8 inch to ¼ inch wall of zuke.

Chop shrooms finely. Chop garlic. First, add garlic to hot pan w/ oil. Before garlic browns, add shrooms and stir. Add oregano. Sauté in hot pan in oil till most of the liquid is gone. Let cool.

Mix shrooms, half the breadcrumbs, and parsley. Fill zuke canoes.

Sprinkle remaining breadcrumbs on top. Drizzle w/ oil. Put under broiler for 3 minutes till color. If you don’t have a broiler, use a propane torch.

Rachel’s Apple Cranberry Cobbler

Serves 80

Ingredients:

20 red apples

20 green apples

10 bags of cranberries

Cinnamon

10 pounds butter

10 cups flour

10 cups sugar

Peel apples and slice thinly. Arrange on bottom of pan and sprinkle cinnamon on top. Cover with cranberries.

Melt butter. Add butter to flour and sugar mixture. Mix and crumble. Sprinkle topping on top of fruit.

Bake at 350º until top is light brown (~35 min)

(For 8 people, use the following amounts:

2 red apples

2 green apples

1 bag of cranberries (not frozen)

Cinnamon

½ cup butter

1 cup flour

1 cup sugar)

Recipes from the Friday @ Fleetwood Dinner March 8, 2002

(courtesy of Luis Pinon)

Appetizer

Potato wedges with aioli and sprinkle of beef fry

(courtesy of Luis Pinon)

Serves 8 with leftovers and a little to nosh

12 eastern potatoes or California potatoes. Not Idahos or russets.

1/3 cup of neutral oil

1½ tsp salt

¼ tsp pepper

1 tsp paprika

1 head of garlic

½ cup of mayonnaise

1 pack of beef fry

Wash the potatoes and remove blemishes.
Cut in half. Then cut each half in quarters, to form wedges. The shape isn’t as important as the size. Each wedge should be no more than about a half inch thick.
Place in roasting pan cut side down. Cover w/ oil. Sprinkle w/ salt, pepper, and paprika.
For aioli, cut top ½ inch off head of garlic. Sprinkle w/ 1 tsp oil. Wrap in aluminum foil and add to roasting pan.
Roast uncovered in 425˚ oven for 40 minutes. Do not turn.
Brown the beef fry. Let cool. Chop finely.
Remove garlic and let it cool. Squeeze the garlic cloves out of their skins. Mash. Mix it into the mayonnaise and add ½ tsp salt. Aioli is done.
Serve by placing 8 wedges in a bowl. Place a tablespoon of aioli on them. Sprinkle with a little chopped beef fry.

Almond and broccoli soup (serves 4-6)

(courtesy of Luis Pinon)

The creaminess of the toasted almonds combines perfectly with the bitterness of the broccoli.

1/2 cup ground almonds

1 1/2 pounds broccoli

3 3/4 cups vegetable stock

1 1/4 cups soy or rice milk (we used rice milk)

salt and ground black pepper

Preheat the oven to 350°.
Spread the ground almonds evenly on a baking sheet and toast them in the oven for about 10 minutes until golden. Reserve one-quarter of the almonds and set aside for the garnish.
Cut the broccoli into small florets. Steam for 6-7 minutes or until tender.
Place the remaining toasted almonds, broccoli, stock and milk in a blender and process until smooth. Season to taste.
Pour the pureed mixture into a pan and heat to simmering.
Serve, sprinkled with the reserved toasted almonds.

Beef Stew with Tomatoes, Wine, and Peas

serves 4

(courtesy of Luis Pinon)

2 tablespoons flour

2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme

1 1/2 pounds braising or stewing steak, cut into large cubes

1 bay leaf

3 tablespoons olive oil

1 medium onion, roughly chopped

1/4 cup sugar

1 cup beef stock (or canned chicken stock)

1 cup red wine (dry)

2 garlic cloves, crushed

2 tablespoons tomato paste

2 cups shelled frozen peas

1 teaspoon salt and freshly ground black pepper

Preheat the oven to 325°. Put the flour in a shallow glass dish and season with the thyme and salt and freshly ground black pepper. Add the beef cubes and coat evenly.
Heat the oil in a large flameproof casserole; add the beef and brown on all sides over medium to high heat. Remove with a slotted spoon and drain on paper towels.
Add the onion to the pan, scraping the base of the pan to mix in any sediment. Cook gently for about 3 minutes, stirring frequently until softened, then stir in the sugar, stock, wine, garlic, and tomato paste. Bring to a boil, stirring. Return the beef to the pan and stir well to coat with the sauce. Cover and cook in the oven for l½ hours.
Stir m the peas. Return the casserole to the oven and cook for 30 minutes more, or until the beef is tender. Adjust seasoning. Garnish with fresh thyme before serving.

Pasta with sun dried tomatoes/basil/pine nuts

serves 16

(courtesy of Luis Pinon)

1 bunch basil

2 lbs angel hair pasta

8 oz. sun dried tomatoes in oil

1 tbsp. crushed garlic

4 ounces pine nuts

1/3 cup olive oil

Finely chop the basil (do not process), finely chop the sun dried tomatoes.
Combine all the above ingredients and microwave for a minute.
Cook the pasta.
Combine and serve

Dessert

Slush of pineapple

Serves 16

(courtesy of Luis Pinon)

1 golden pineapple

1 cup sugar

2 cups ice cubes

1 pint of strawberries

few mint leaves

1. Peel, core, and cube the pineapple. Cubes should be about an inch on a side.

2. Put ice cubes in blender or food processor or ice crusher and crush, till it resembles snow.

3. Process the pineapple till coarsely chopped in food processor.

4. Mix sugar, till dissolved, into ice and pineapple.

5. Keep in freezer until ready to use.

6. Serve in bowl with sliced strawberries as garnish and mint sprig.